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Mango, Ginger & Lemongrass Yogurt Ice-Cream

Tuesday, 2 June 2009

HOT HOT HOT!!! The weather has been amazingly good for the past few weeks - blue sky and scorching sun, very unusual because last year's Summer was non-existent. As far as I can remember, I think I only saw the blue sky twice.

Anyway, sun=ice cream! There are lots mango recipes everywhere now, so to join the crowd, I decided to make some mango ice-cream. I still have some lemongrass & ginger cordial left from making the lemongrass & ginger cake and panko pork loin, so I used that to sweeten the ice-cream. I don't have an ice-cream maker, so I made it the hard way with lots of time and patience. But it was rewarding - very delicious and refreshing although it wasn't as creamy as I imagined it to be. Love the combination of flavours here. I would suggest adding bashed lemongrass to the cream mixture and let it steep for that extra lemongrass flavour.

Ingredients:

300 ml Heavy Cream

2/3 cups Natural Yogurt

1 Lemon's Zest

3 Large Egg Yolks

1 Mango - cut into chunks

1/3 cup (or more) Lemongrass and Ginger Cordial (Bottlegreen brand)

2/3 cups Stem Ginger - coarsely chopped

Directions:

Bring the cream, yogurt and lemon's zest to simmer in a saucepan.

Remove from heat and leave to steep for about 15 mins.

Return to heat and bring to simmer.

In a separate bowl, whisk together egg yolks.

Remove cream from heat when it comes to a simmer.

Pour a small amount of cream mixture into egg yolks, whisking constantly to temper.

Pour this egg mixture into the saucepan with the remaining cream.

Continue cooking over medium-low heat until it's thick enough to coat the back of your spoon, like custard. Remember to stir constantly.

Strain into a container.

In a blender, puree mango and cordial.

Mix mango puree and chopped stem ginger into the strained custard.

Leave to cool then chill in the fridge until thoroughly chilled. I chilled this mixture overnight.

Freeze this mixture.

Remove from freezer after 1 hr and scrape with a fork to break ice crystals.

Repeat this until the mixture resembles the consistency of ice-cream. You will have to do this about 4-5 times.

Looks yummy! Love the custard texture you've got there. Hubby is not a big fan of custard-based ice creams so I usually make mine with just cream and fruits AND without a machine too! I usually work on ice cream in between movies - pop it in the freezer just before the movie starts and I check on it like one hour later and then at the end - always works! ^^

wow.. this is just right for the weather here which is extremely hot. I feel myself living in an oven. Thanks for sharing this recipe. The mango ice cream looks really yummy! You've inpired me to make some ice cream soon.

The ingredients you use are great combo. For creamier texture, you can try to use greek yogurt as it has a higher fat content which may help. Or use more cream and less yogurt. Just sharing my experience.

Jenn, Katie: I wanted to get an ice-cream maker but decided not to as that would stop me from making more ice-cream =P It requires more work, but it's really rewarding!

Olga: Adds a wonderful spicy kick to it. Goes really well with mangoes.

Mei: I don't have much experience in ice-cream making so I'm not sure what's the difference between a custard-based ice-cream and just cream. Will try a non-custard based ice-cream next time to see the diff.

Carol: This is perfect for a hot day! Very refreshing flavours.

doggybloggy: hehe thanks =)

Sweta: thanks =)

Kitchen Corner: This is very refreshing and you should try to make some soon. Lots of work without an ice-cream maker but it's worth it =)

Custard-based with basically what you did - eggs, cream and all plus cooking/tempering - whereas the one I made is just fruit puree with whipped cream (no cooking and such). Then of course there is the sorbet version as well. :)

Nothing else can get more heavenly than mango, ginger, lemongrass and lemon zest!! This is just my kind of flavors brought together. My next ice cream is going to be this.. I won't get fresh mangoes now, but I will give it a try with canned one.